A bit of cream cheese stabilizes the Greek yogurt and powdered sugar for a spreadable frosting that doesn’t wilt. You may be wondering if you can use classic yogurt, but it is not recommended, as it has too much water and will make for a yogurt sauce instead of a yogurt frosting. Most yogurts can be made into a thickened Greek-style yogurt by placing the yogurt in a mesh strainer lined with a paper coffee filter. Set the strainer over a bowl or large measuring cup and let the yogurt drain for one to two hours. After that time, a majority of the water will have drained into the bowl.
With the frosting spread on top of the cake, you have yourself a quick and complete dessert!
Served alongside a ripe red berry makes for a great, slightly acidic contrast to the rich and creamy cake.
The cake has a moist and tender crumb. Using oil as the fat in the batter means the cake will stay fresh for several days. Tanginess from the frosting makes for a refreshing deviation from the cloyingly sweet frostings of today.
This French Yogurt Cake is truly a seasonless, unbounded recipe. It can be made any time of the year and for any reason, both big celebrations all the way down to the smallest of achievements.
FOR THE CAKE:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
1 cup granulated sugar
1 cup greek yogurt, room temperature
1/2 cup vegetable oil
3 large eggs, room temperature
1 teaspoon vanilla extract
FOR THE FROSTING:
6 ounces cream cheese, softened
1 cup Greek yogurt, room temperature
1 to 1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Strawberries (for garnish)
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